Mia Patel
General Tso's chicken is a Chinese-American dish of fried chicken pieces that are breaded and tossed in a tangy, sweet, and slightly spicy sauce. The dish is named after Zuo Zongtang, a Qing dynasty statesman and military leader from Hunan Province. It was introduced in New York City in the 1970s by Chef Peng Chang-kuei, who claimed that it was served during Admiral Arthur W. Radford's visit to Taiwan in 1953. The sauce is made with simple ingredients such as rice vinegar, soy sauce, hoisin sauce, sugar, and corn starch, and the chicken is typically served with steamed rice and broccoli.
| Characteristics | Values |
|---|---|
| Flavour | Sweet, savoury, mildly spicy, tangy |
| Chicken | Chicken breast, chicken thighs |
| Chicken preparation | Cut into 1-inch cubes, battered, pan-fried, deep-fried, air-fried, slow-cooked |
| Chicken coating | Cornstarch, flour, salt, pepper, egg whites, vegetable oil, peanut oil, canola oil |
| Sauce ingredients | Rice vinegar, soy sauce, hoisin sauce, water, sugar, corn starch, garlic, ginger, pepper flakes, chicken stock, sesame oil, brown sugar, red pepper flakes, ketchup |
| Sauce preparation | Whisk ingredients together, simmer, thicken with corn starch |
| Served with | Rice, steamed broccoli, carrots, salad, leafy greens, steamed greens |
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What You'll Learn
The dish's history and origins
General Tso's chicken is a Chinese-American dish of fried chicken pieces that are breaded and tossed in a tangy, sweet, and spicy sauce. The dish is said to have originated in Hunan, China, and was brought into the US by Taiwanese chefs.
There are two stories about the creation of the dish. The first story was given by Peng Chang-kuei in 2008 for the documentary "The Search for General Tso" (2014). Peng recalled that in 1952, he was invited by the Republic of China Navy to be in charge of a three-day state banquet during Admiral Arthur W. Radford's visit to Taiwan. Peng claimed that General Tso's chicken was served on the third day of the banquet. However, according to US diplomatic records, Radford's visit took place from June 2-6, 1953.
The second story was proposed by Taiwanese food writer Zhu Zhenfan in 2009. Zhenfan claimed that General Tso's chicken was created when Chiang Ching-kuo, the son of President Chiang Kai-shek, paid a late-night visit to Peng's restaurant, and Peng had to improvise a dish with the remaining ingredients. Peng introduced the dish to New York City when he opened the restaurant "Uncle Peng's Hunan Yuan" on East 44th Street in 1973. Peng claimed that his restaurant was the first in New York City to serve General Tso's chicken, and he made it the house specialty.
When Peng opened a restaurant in Hunan in the 1990s and introduced General Tso's chicken, the locals found the dish too sweet, and the restaurant quickly closed. Despite this, General Tso's chicken became one of the most popular Chinese dishes in America. It is known by many alternative names, mostly replacing "Tso" with a different surname, such as "Governor Tso's chicken", "General Mao's chicken", and "General Tang's chicken".
General Tso's chicken is typically served with steamed rice and a side of steamed broccoli. The sauce is made with rice vinegar, soy sauce, hoisin sauce, water, sugar, and corn starch to thicken it. The chicken is usually cut into 1-inch cubes, tossed in corn starch, and then fried in oil until golden brown. The sauce is then added to the pan and brought to a simmer before the chicken is tossed in it.
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The sauce's ingredients and preparation
General Tso's Chicken is a Chinese-American dish of fried chicken pieces that are breaded and tossed in a tangy, sweet, savoury, and mildly spicy sauce. The sauce is thick and sticky, coating the chicken perfectly.
The sauce is made with a combination of rice vinegar, soy sauce, hoisin sauce, water, sugar, and corn starch to thicken the sauce. Some recipes also include minced garlic, ginger, and pepper flakes for a subtle kick of heat. The chicken is typically cut into 1-inch cubes, tossed in corn starch, and then fried in oil until golden brown.
To make the sauce, simply combine all the ingredients in a bowl and whisk until well incorporated. You can adjust the sweetness and spiciness to your preference. The sauce should be thick but can be thinned out with water or vinegar if desired.
Some cooks recommend using chicken thighs for the juiciest pan-fried chicken, while others prefer chicken breasts cut into cubes. It is important to not overcrowd the pan when frying the chicken, and a non-stick pan is recommended to prevent sticking.
The sauce can be made ahead of time, and it is important to prep all the ingredients before cooking as the process moves quickly. General Tso's Chicken is best served immediately as the sauce can be absorbed into the crispy chicken, making it soggy if left too long.
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Chicken preparation methods
General Tso's Chicken is a Chinese-American dish of fried chicken pieces that are breaded and tossed in a tangy, sweet, and spicy sauce. The sauce is made with rice vinegar, soy sauce, hoisin sauce, water, sugar, and corn starch to thicken it. The chicken is cut into 1-inch cubes, tossed in corn starch, and fried until golden brown. The signature sauce is thick and loaded with flavor.
Chicken is a versatile meat that can be cooked in a variety of ways. Here are some common methods of preparing chicken:
Baking and Roasting
Baked chicken is prepared with individual pieces of chicken, such as drumsticks, thighs, breasts, and wings, while roasted chicken is cooked whole. Baked chicken is dredged in seasoned flour before cooking, which is not done when roasting a whole bird.
Braising
Braising is a technique that involves cooking chicken in a small amount of liquid, such as broth, wine, or juice, over low heat for a long period of time. This method results in tender, flavorful meat that falls off the bone.
Poaching
Poaching chicken is a healthy and easy way to cook it, resulting in moist and juicy meat. Poaching also produces a savory chicken broth that can be used for making sauces, soups, and other recipes.
Grilling
Grilling chicken is a popular option, especially during the summer months. Skinless, boneless chicken breasts are a popular choice for grilling, as they cook faster than bone-in pieces.
Sautéing or Pan-Frying
Sautéing or pan-frying chicken involves cooking it in a hot pan with a small amount of fat and then finishing it in the oven or by simmering it in a sauce. This method allows flavors to develop while ensuring the chicken is fully cooked.
Smoking
Using a smoker or grill set up as a smoker is a great way to add flavor to chicken. The meat is covered with a spice rub and then slowly cooked over low heat, resulting in moist and rich-tasting meat with a crispy outer skin.
Marinating
Marinating chicken involves soaking it in a mixture of spices, herbs, and other flavorings before cooking. This technique adds flavor and tenderness to the meat. Marinades can be made with a variety of ingredients such as yogurt, lemon juice, garlic, and spices.
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The dish's flavour profile
General Tso's chicken is a Chinese-American dish of fried chicken pieces that are breaded and tossed in a tangy sauce. The sauce is sweet, savoury, mildly spicy, and sticky. It is made with rice vinegar, soy sauce, hoisin sauce, brown sugar, ginger, garlic, and corn starch. The chicken is coated in corn starch, which gives it a crispy and tender texture, and then fried in oil. The dish is typically served with steamed rice and a side of steamed broccoli.
The sauce for General Tso's chicken is thick and loaded with flavour. It is made with pantry staple ingredients that are combined in a bowl and stirred together. The chicken is cut into 1-inch cubes and tossed with corn starch before being fried until golden brown. The sauce is then added to the pan and brought to a simmer before the chicken is added back in and tossed to coat.
The dish is named after Zuo Zongtang, a Qing dynasty statesman and military leader from Hunan Province. It was created by Chef Peng Chang-kuei in New York City in the early 1970s. Peng claimed that the dish was served during a three-day state banquet for Admiral Arthur W. Radford in 1953. However, another story proposes that Peng improvised the dish for Chiang Ching-kuo, the son of President Chiang Kai-shek, when he ran out of ingredients.
General Tso's chicken has a unique flavour that is distinct from other Chinese dishes. It is similar to orange chicken, sesame chicken, and sweet and sour chicken, but with a less sweet and more spicy sauce. The sauce is also thicker and stickier than those of other dishes, and it has a more pronounced ginger flavour. The chicken is also crispier and tender, thanks to the corn starch coating.
The dish is a popular Chinese takeout option and can be easily made at home. It is a good option for those who want to save money and eat healthier without sacrificing flavour. The sauce can be adjusted to suit individual tastes, and the chicken can be cooked in a variety of ways, such as pan-frying, deep-frying, or air-frying.
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How to serve General Tso's Chicken
General Tso's Chicken is a Chinese-American dish of fried chicken pieces that are breaded and tossed in a tangy sauce. The sauce is what makes this dish unique. It is a combination of sweet, savoury, spicy, and tangy flavours. The chicken is usually served immediately with a bed of steamed rice and a side of steamed broccoli.
Preparation
Firstly, cut the chicken into 1-inch cubes. Then, toss the chicken with corn starch, flour, salt, and pepper. Set the chicken on a platter. In a separate dish, combine all the ingredients for the sauce: rice vinegar, soy sauce, hoisin sauce, water, sugar, and corn starch. Whisk to combine.
Cooking
Preheat a non-stick skillet with oil. Cook the chicken in batches, sauteeing until golden on both sides and cooked through. Remove the chicken from the pan and transfer to a bowl. Repeat with the remaining chicken, adding more oil as needed. Leave at least 1 tablespoon of oil in the pan. Add the garlic, ginger, and pepper flakes. Saute for about 30 seconds or until fragrant.
Serving
Add the sauce to the skillet and bring it to a simmer. Let it simmer for 1 minute to cook off the vinegar. Add the chicken to the skillet and toss, ensuring each piece is evenly coated. Serve the chicken immediately with steamed rice and steamed broccoli.
Tips
- The sauce tends to absorb into the crispy outer layer, so it is best to serve the dish immediately.
- Chicken thighs make for the juiciest pan-fried chicken, while chicken breast tends to be too dry.
- Don't overcrowd the pan. Cook the chicken in small amounts or use a very large pan.
- The coating can be delicate, so use a non-stick pan to ensure it stays intact.
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Frequently asked questions
General Tso's Chicken is a Chinese-American dish of fried chicken pieces that are breaded and tossed in a tangy, sweet, and slightly spicy sauce.
General Tso's Chicken has a sweet and spicy flavor. It is not as tangy as Orange Chicken, not as sweet and sour as Sweet and Sour Chicken, and not as spicy as Kung Pao Chicken.
The sauce for General Tso's Chicken typically includes rice vinegar, soy sauce, hoisin sauce, brown sugar, ginger, garlic, and corn starch.
The chicken in General Tso's Chicken is typically coated in corn starch and fried. Some recipes call for the chicken to be battered or breaded before frying.
